No violation noted during this evaluation. | 06/19/2015 | Inspection | |
No violation noted during this evaluation. | 02/27/2014 | Inspection | |
No violation noted during this evaluation. | 03/26/2013 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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03/08/2013 | Inspection | |
No violation noted during this evaluation. | 03/20/2012 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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02/29/2012 | Inspection | |
No violation noted during this evaluation. | 03/22/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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03/08/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/02/2010 | Inspection | |
No violation noted during this evaluation. | 03/11/2009 | Inspection | |
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